Best Brussels Sprouts With Mushrooms Recipes

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ROASTED BRUSSELS SPROUTS WITH MUSHROOMS



Roasted Brussels Sprouts With Mushrooms image

Make and share this Roasted Brussels Sprouts With Mushrooms recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 tablespoon chopped thyme
coarse salt and pepper
12 ounces fresh whole mushrooms (halved or quartered)
12 ounces fresh Brussels sprouts, trimmed and halved lengthwise (quartered if large)
2 tablespoons balsamic vinegar (optional)

Steps:

  • Preheat over to 450°F.
  • On a rimmed baking sheet, toss mushrooms and thyme with Brussels sprouts and olive oil; season with salt and pepper.
  • Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes.
  • Serve hot, drizzled with balsamic vinegar, if desired.

BRUSSELS SPROUTS WITH MUSHROOMS



Brussels Sprouts with Mushrooms image

My husband and I adore Brussels sprouts and usually just steam them served with butter.

Provided by MARILYN PERZIK

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 6

Number Of Ingredients 6

4 cups Brussels sprouts, trimmed and halved
½ pound whole mushrooms
5 tablespoons butter
½ cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice

Steps:

  • Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
  • Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g

CREAMY BRUSSELS SPROUTS WITH MUSHROOMS AND BACON



Creamy Brussels Sprouts With Mushrooms and Bacon image

This is a great way to make brussel sprouts. Even if you are not their biggest fan, you will like them this way! This is also great over pasta!

Provided by The Miserable Gourm

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

10 ounces fresh Brussels sprouts, cleaned and halved
10 ounces fresh mushrooms, cleaned and sliced thick
2 tablespoons butter
2 tablespoons olive oil
4 cloves freh garlic, smashed
1/4 cup parmesan cheese
2 slices bacon, cooked and crumbled
3/4 cup cream

Steps:

  • In a large pan, over med-low heat, warm 1T oil and 1T butter. Add smashed (with a knife) garlic cloves and cook just till softened. About 3 minutes. Remove garlic and discard.
  • Cook sliced mushrooms about 5 minutes. Remove from pan.
  • Add remaining oil and butter, and cook brussel sprouts cut side down, coking until golden brown, and softened. About 10 minutes.
  • Add mushrooms back to pan, add bacon, and heat through. Add cream, and cook till bubbly.
  • Serve topped with parmesean cheese.
  • Also great with a cut pasta.
  • .

Nutrition Facts : Calories 456.9, Fat 34, SaturatedFat 16.2, Cholesterol 78.2, Sodium 278.1, Carbohydrate 30.4, Fiber 4.7, Sugar 3.5, Protein 13.3

BRUSSELS SPROUTS WITH MUSHROOMS AND GINGER



Brussels Sprouts with Mushrooms and Ginger image

Using a wok for this recipe gives you the charred flavor you would get from roasting or grilling and the tenderness you would get from braising but in half of the time. Using a skillet works, too, but you'll end up with less char. Add some chopped water chestnuts if you have them on hand for a little crunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

8 ounces shiitake mushrooms, stems removed
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1 pound Brussels sprouts, stem ends trimmed, quartered
1 tablespoon peeled and grated fresh ginger
1 cup chicken broth (not low sodium)

Steps:

  • Cut the shiitake caps into bite-size pieces (quartered or halved, depending on the size).
  • Heat 2 tablespoons of the vegetable oil over high heat in a wok or large skillet. When almost smoking, add the mushrooms, season with salt and pepper and cook until browned and slightly crispy, 3 to 4 minutes, stirring once halfway through. Resist the urge to move them too much unless they are burning. Remove to a plate. Lower the heat to medium-high and add the remaining tablespoon oil and the Brussels sprouts. Season with salt and pepper and cook until browned or charred on one side, about 3 minutes. Stir in the ginger and cook until aromatic and slightly browned, stirring constantly, about 15 seconds. Reduce the heat to medium. Add the chicken broth (the sprouts should be just submerged in the liquid) and cook at a rapid simmer until the sprouts are tender when pierced with a knife and the liquid has boiled away, 6 to 8 minutes more.
  • Return the mushrooms to the wok, fold to combine and season. Serve on a platter.

ROASTED BRUSSEL SPROUTS WITH MUSHROOMS & BACON



Roasted Brussel Sprouts With Mushrooms & Bacon image

Make and share this Roasted Brussel Sprouts With Mushrooms & Bacon recipe from Food.com.

Provided by recipedude6

Categories     Greens

Time 30m

Yield 3 cups, 3-4 serving(s)

Number Of Ingredients 6

1 lb Brussels sprout
10 ounces mushrooms
1 ounce cooked bacon (2-3 strips)
1 teaspoon granulated garlic
1/2 teaspoon salt and black pepper
3 tablespoons olive oil

Steps:

  • 1. Trim sprouts and halve length wise. Quarter mushrooms.
  • 2. Place cut sprouts and mushrooms in oven/microwave safe caserole dish. Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender).
  • 3. Carefully drain water from dish. Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
  • 4. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH WILD MUSHROOMS AND CREAM



Roasted Brussels Sprouts With Wild Mushrooms and Cream image

Make and share this Roasted Brussels Sprouts With Wild Mushrooms and Cream recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs Brussels sprouts, trimmed and halved lengthwise (5 cups)
5 tablespoons olive oil
kosher salt
3 tablespoons unsalted butter
3/4 lb chanterelle mushroom, halved if small (about 4-1/2 cups)
1 large shallot, thinly sliced (1/2 cup)
1/4 cup dry white wine
1 cup heavy cream
freshly ground black pepper

Steps:

  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.
  • Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.
  • Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.
  • Make Ahead Tips: The brussels sprouts can be roasted and the mushroom seared up to 8 hours ahead. Make the sauce and finish the dish just before serving.

PAN-FRIED BRUSSELS SPROUTS AND MUSHROOMS WITH THYME



Pan-Fried Brussels Sprouts and Mushrooms with Thyme image

A simple side dish of Brussels sprouts and mushrooms seasoned with thyme and spicy mustard that pairs nicely with chicken, turkey, pork, or beef.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 7

1 pound Brussels sprouts, halved lengthwise
½ cup sliced fresh mushrooms
1 tablespoon olive oil
2 teaspoons fresh thyme leaves
2 teaspoons spicy brown mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Combine Brussels sprouts, mushrooms, olive oil, thyme leaves, mustard, salt, and pepper in a large bowl. Stir until evenly combined.
  • Heat a large skillet over medium-high heat. Add Brussels sprouts and cook for 4 minutes. Stir and cook for 4 minutes more. Increase heat to high and cook, stirring constantly, for 2 minutes more.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 10.8 g, Fat 3.9 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 206.9 mg, Sugar 2.7 g

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